::RECIPE:: Debone a chicken for survival – Chicken stock, Cheesy chicken meatball and grilled chicken cartilage.

Couple of days ago I went to Carrefour in the midnight to buy some ingredients for baking(I love shopping at hypermarket cuase they got everything you need.),  when I strolled to fresh meat area that I found some chicken breast, chunk beef, sirloin beed something like that are ON SALE. So I started to think what cuisine can I do with these VERY CHEAP chicken breast, let’s find out!

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::RECIPE:: Various way to decorate your apple pie (with recipe) / 經典花瓣翻轉編織蘋果派一次學起來

想到鄉村蘋果派就想到美國甜點,但大家知道蘋果派是由英國‚ 荷蘭和瑞典再十八世紀時帶到英國的殖民地嗎?(其實我也是再研究蘋果派的時候才發現的哈哈)不同國家有不同製做蘋果派的方式,比如說翻轉法式蘋果派,添加檸檬汁和肉桂就比較像荷式蘋果派,添加葡萄乾就比較偏英式蘋果派(我用蔓越莓乾代替)這邊也介紹四種裝飾蘋果派的方式,希望你們會喜歡。
1.經典蘋果派(整片派皮覆蓋)
2.花瓣蘋果派(切薄片的蘋果層層堆疊像花瓣一樣)
3.翻轉蘋果派(炒過的蘋果片鋪在底層烘烤,烤完後翻轉過來)
4.格子蘋果派(切成條狀的派皮向編織一樣覆蓋在上方)

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::RECIPE:: Pesto chicken and mushroom quiche / 青醬雞肉野菇鹹派

在這個鹹派quiche裡我使用的青醬pesto是平民版的:九層塔,大蒜,橄欖油,鹽巴和黑胡椒。當然你也可使忠實於經典青醬:羅勒,大蒜,橄欖油,松子,帕馬森起司,鹽巴和黑胡椒。因為羅勒葉sweet brasil不好取得,松子又太貴,若想吃大量青醬有不想花太多錢的話~可以選擇平民版青醬喔!

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::RECIPE:: Mackerel & Sanshin green onion Quiche / 挪威鯖魚三星蔥鹹派

前幾個禮拜我到世貿旅展買了冷凍切片鯖魚mackerel(誰會去旅展買魚啊…但是他在旅展裡面煎魚給大家試吃,然後我又很餓所以就  買 了),通常鯖魚的料理方式不外乎是1.鹽烤 2.乾煎 3.入料理,所以它就變成我的鹹派食材拉! 若買得到日本大蔥更好,味道會比教溫和一點,但三星蔥 sanshin green onion 有他自己獨特的蔥香味,也是台灣 Taiwan 在地食材~

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